125g/4½oz unsalted butter
4–6 boneless chicken thighs, skin on
2 fresh thyme sprigs
2 bay leaves
½ bulb garlic, unpeeled, and 4 garlic cloves, chopped
2 small onions, finely chopped
300–400g/10½–14oz small button mushrooms
1 bunch fresh tarragon, stalks and leaves separated, leaves chopped
100ml/3½fl oz brandy
250ml/9fl oz white wine
1–2 tbsp wholegrain mustard
1–2 tbsp Dijon mustard
500g/1lb 2oz crème fraîche
150g/5½oz wild garlic (or spinach)
1 bunch asparagus, tips and stalks separated (or use broccoli florets)
1. Preheat the oven to 200C/180C Fan/Gas 6.
3. Add the thyme, bay leaves and garlic bulb to the casserole and cook in the oven for 15–20 minutes, or until cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.
4. To make the sauce, heat 25g/1oz of butter and ½ tablespoon of oil in a frying pan and gently fry the onion, chopped garlic, mushrooms and tarragon stalks for 8–10 minutes, or until the onion and mushrooms are cooked. Pour in the brandy and white wine, stir and cook until slightly reduced. Stir in the mustards and crème fraîche. Add the tarragon leaves and wild garlic and cook until wilted. Place the cooked chicken thighs in the sauce.
5. Heat the remaining oil and butter in a separate frying pan, add the asparagus and cook for 2–3 minutes until just cooked. Stir the asparagus into the chicken mixture just before serving.
You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.
All the best Jan